Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market

Abstract

BackgroundEggs are an important source of food due to its favorable effects on human health derived from the protein, fats, minerals, vitamins and bioactive components. We studied the effects of source of eggs in the retail market on fatty acids, lipid profiles and antioxidant status in eggs.MethodsEggs from four sources named A, B, C, and D in the retail market were collected to determine fatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; antioxidant status (e.g., of malondialdehyde); and total antioxidant capacity in the whole edible parts of eggs (albumen + yolk) and egg yolk. Samples were collected four times and pooled over times to represent 5 and 10 samples per source for determinations of fatty acids and determinations of lipid profiles and antioxidant status, respectively.ResultsFatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; presence of malondialdehyde; and total antioxidant capacity in the whole edible parts of eggs and egg yolk showed significant differences (P ≥ 0.05) among different sources of eggs in retail market. Source D showed higher levels of saturated fatty acids (SFA) and linoleic and monounsaturated fatty acid (MUFA)/polyunsaturated fatty acid (PUFA) ratio but lower levels of MUFA and linolenic, arachidonic, eicosapentaeonic (EPA), decohexaenoic (DHA), and total ω9 fatty acids and lower unsaturated fatty acids (UFA)/SFA ratio. Similar trend was shown in fatty acids profiles of the whole edible parts of eggs. On the other hand, total cholesterol, low density lipoprotein (LDL), LDL/high density lipoprotein (HDL) ratio, and atherogenic and thrombogenic indices and total antioxidant capacity of source D were significantly higher than those of other source, but levels of hypocholesterolemic index, and malondialdehyde levels were lower for source D.ConclusionEggs in the retail market in Jeddah city, Saudi Arabia, from May to August 2015 showed a different pattern of fatty acid and cholesterol profiles; hypocholesterolemic, atherogenic, and thrombogenic indices; and antioxidant status, which might reflect the nutritional and husbandry practice of laying hens. This can affect the nutritional values of eggs, and hence, customer benefits, suggesting the need for standardization and quality control based on nutrient index values.

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

“…The association between animal fats and human health is critical and recommendations of health professionals range from excluding fats to a moderate consumption of fats due to their essential role in the body (Attia, Al‐Harthi, Korish, & Shiboob, ; Webb & O'Neill, ).…”

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

“…Eggs are a food source for human consumption and contain most of the nutrients needed by humans. However, egg consumption should be limited due to the high content of saturated fatty acids (SFA) and cholesterol that increase the risk of developing many diseases (Attia et al, 2015). By contrast, the omega-3 fatty acids, especially α-linolenic acid (ALA, C18:3n-3), eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), have positive effects on human health (Simopoulos, 2002).…”

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

“…Eggs are a principle food for human consumption and contain most of the nutrients needed by human. However, egg consumption should be limited due to high content of SFA (mainly C16:0 which has hypercholesterolaemic effect) and cholesterol that increases the risk of developing many diseases [9]. In contrary, recent evidences suggested their omega-3 and omega-6 fatty acids, especially αlinolenic acid (ALA, C18:3n-3), eicosapentaenoic acid (EPA, C20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and linoleic acid (LA, C18:2n-6) have positive effects on human health.…”

“…Some of the oil sources and oil seeds are rich in long chain PUFA that can change the fatty acids profile of egg yolk [14]. It is well known that through dietary manipulation, fatty acids profile and several nutrients with important health implication can be affected [9,15,16].…”